Wings are one of my main keto food groups (kidding, but not really), so I had to include a recipe in here for making them in the pressure cooker. For best results, marinate the drummies in all of those delicious flavors for as long as you can. I like to get them marinating in the morning so they’re ready to throw in the Instant Pot before dinner.

Serves: 4

Active prep time: 20 minutes

Cook time: 10 minutes

INGREDIENTS

• 2 cups heavy cream

• 1∕₄ cup apple cider vinegar

• 2 tablespoons Tabasco or other similar hot sauce, plus a dash for the dip

• 2 pounds chicken drumettes, flats, or a mix

• 1∕₂ cup sour cream

• 4 tablespoons cream cheese, at room temperature

• 1∕₄ cup grated cucumber

• 1 tablespoon fresh lemon juice

• 2 teaspoons dried dill weed

• 11∕₈ teaspoon fine Himalayan pink salt

• 1∕₈ teaspoon black pepper

• 11∕₂ teaspoons granulated garlic

• 11∕₂ teaspoons keto-friendly chicken bouillon powder

• 11∕₂ teaspoons Italian seasoning

• 1∕₂ teaspoon onion powder

• 1∕₂ teaspoon cayenne pepper

• 8 tablespoons butter

DIRECTIONS

1. In a large resealable plastic bag, combine the cream, vinegar, and Tabasco. Add the chicken and toss gently to coat. Marinate in the refrigerator for at least 2 hours or up to 24 hours.

2. In a small bowl, stir together the sour cream, cream cheese, cu-cumber, lemon juice, dill, pink salt, black pepper, and a dash of Tabasco. Cover and refrigerate until ready to serve.

3. When ready to cook, pour 1 cup water into the Instant Pot. Drain the chicken from the marinade and pat dry with paper towels. Place a trivet with handles in the pot. Arrange the wing pieces on the trivet.

4. Secure the lid on the pot and close the pressure-release valve. Set the pot to HIGH pressure for 10 minutes. At the end of the cooking time, quick-release the pressure.

5. Meanwhile, in a small bowl, stir together the garlic, bouillon powder, Italian seasoning, onion powder, and cayenne.

6. Position an oven rack 6 inches from the heat source and preheat the broiler to high. Line a large rimmed baking sheet with foil.

7. Open the Instant Pot and transfer the wing pieces to the baking sheet. In a microwave-safe bowl, heat the butter for 40 seconds or until melted. Brush the wing pieces with 1∕4 cup of the melted butter and sprinkle with half of the seasoning mixture. Broil until browned, about 4 minutes. Turn the pieces over and brush with the remaining butter and sprinkle with the remaining seasoning mixture. Broil until the second side is browned, 3 to 4 minutes more.

8. Serve with the dip.

Per serving: Calories: 685 • Total Fat: 62 g • Protein: 27 g • Total Carbs: 7 g • Fiber: 0 g • Erythritol: 0 g • Net Carbs: 7 g

Check out these other chicken recipes!

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